1/1 Photo of Boiler Broth - Early 1900's
5 hrs 45 mins
5 hrs 30 mins
From a feature in our state paper of Recipes Throughout the Ages. Times are estimated and have not included overnight chilling time.
My Private Note
Units: US | Metric
- 1Preheat oven to 180°C.
- 2Pat the skin of the chicken dry and season with salt and pepper.
- 3Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
- 4Peel the carrot and roughly chop the leek and celery.
- 5Place the chicken and remaining ingredients into a large pot and cover with water and bring to the boil and skim off any scum that forms and then cover and simmer very gently for up to 5 hours.
- 6It will make your house smell wonderful.
- 7Strain into a large bowl and allow to cool.
- 8Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
- 9SERVING SUGGESTIONS - the rich flavour of the wonderful broth makes a meal in itself, shred meat from the breast and throw in a handful of noodles and fresh herbs for a bowl of sublime chicken noodle soup.
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Nutritional Facts for Boiler Broth - Early 1900's
Serving Size: 1 (209 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 377.9
- Calories from Fat 238
- Total Fat 26.5 g
- Saturated Fat 7.5 g
- Cholesterol 121.9 mg
- Sodium 129.6 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 0.8 g
- Sugars 1.5 g
- Protein 29.0 g
The following items or measurements are not included: